Mughlai Kesar Murgh
Servings - 2 - 3
INGREDIENTS
Cashews - 100 grams
Water - 100 milliliters
Almonds - 20 grams
Water - 80 milliliters
Poppy seeds - 10 grams
Water - 80 milliliters
Chicken - 1 kilogram
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Curd - 200 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Milk - 60 milliliters
Saffron - 1/4 teaspoon
Ghee - 15 milliliters
Cashews - 30 grams
Ghee - 30 milliliters
Cloves - 3 pods
Black cardamom - 2 pods
Garlic - 1 teaspoon
Ginger - 1 teaspoon
Onions - 120 grams
Water - 200 milliliters
Turmeric - 1/2 teaspoon
Coriander powder - 1 tablespoon
Cumin powder - 1 tablespoon
Red chili - 1 teaspoon
Salt - 3/4 teaspoon
Pistachios - 20 grams
Garam masala - 1 teaspoon
Fresh cream - 100 grams
PREPARATION
1. In a bowl, add 100 grams cashews, 100 milliliters water and soak for 1 hour.
2. In a another bowl, add 20 grams almonds, 80 milliliters water and soak for 1 hour.
3. In a another bowl, add 10 grams poppy seeds, 80 milliliters water and soak for 1 hour.
4. In a mixing bowl, add 1 kilogram chicken, 1 tablespoon ginger paste, 1 tablespoon garlic paste, 200 grams curd, 1 teaspoon salt, 1 teaspoon red chili and mix it well.
5. Marinate for 1 hour.
6. In a blender, add soaked cashew, soaked almonds, soaked poppy seeds and blend it into a paste.
7. In a bowl, add 60 milliliters milk, 1/4 teaspoon saffron and mix it well.
8. Soak for 1 hour.
9. Heat 15 milliliters ghee in a pan, add 30 grams cashews and roast until it turns golden brown in color.
10. Remove it from heat and keep aside.
11. Heat 30 milliliters ghee in a heavy skillet, add 3 pods cloves, 2 pods black cardamom and stir well.
12. Add 1 teaspoon garlic, 1 teaspoon ginger and stir again.
13. Then, add 120 grams onions and fry till translucent or until it turns golden brown in color.
14. Now, add the blended paste and mix it well.
15. Add 200 milliliters water and mix it again.
16. Cook for 5 - 7 minutes on medium heat.
17. Add 1/2 teaspoon turmeric, 1 tablespoon coriander powder, 1 tablespoon cumin powder, 1 teaspoon red chili and mix it well.
18. Then, add the marinated chicken and mix it well.
19. Now, add the soaked saffron milk, 3/4 teaspoon salt and mix it again.
20. Cover it with lid and cook for about 20 - 25 minutes on medium heat.
21. Open the lid and add fried cashews, 20 grams pistachios, 1 teaspoon garam masala, 100 grams fresh cream and mix it well.
22. Cook for 8 - 10 minutes on medium heat.
23. Remove it from heat.
24. Serve hot.
